Cauliflower green pizza with spinach, zucchini and asparagus

Cauliflower green pizza with spinach, zucchini and asparagus

Simple and delicious!


1 small to medium head of cauliflower

1 large egg or egg replacer (see above)

1/4 cup Parmesan Cheese, shredded

1 tsp herbs (oregano, basil and garlic work well)

A handful of baby spinach

1 Zucchini (sliced or shaved)

1 bunch of fresh asparagus stems (steam beforehand for a nice soft texture)


Preheat the oven to 230°C. Prepare your pizza toppings as desired (you could use pesto and mozzarella in addition to the spinach, zucchini and asparagus). Wash cauliflower and roughly chop the florets. Pulse florets in a food processor until it looks like rice. Microwave cauliflower “rice” in a covered container for about 3 to 4 minutes. Pour into clean kitchen towel and let cool for several minutes. Wrap the cauliflower in the kitchen towel, then wring out the liquid over a sink or bowl. Be sure to get every last drop out or your pizza will be mushy. Add the egg, parmesan cheese and herbs and mix with your hands. Form the pizza on parchment paper or a silpat on a baking sheet using your hands to make your desired shape. The crust should be about half a centimetre thick. Bake for 10 to 12 minutes or until it looks slightly browned. Your nose will tell you too. Remove from oven, add toppings as desired and return to oven another 5 minutes or so. Allow to cool for a couple minutes, slice and enjoy.


Get it Joburg West – October 2017

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